Sunday, September 25, 2011

Parsnip and Apple Slaw

I can honestly say that I didn't think that I liked coleslaw until my mum made homemade coleslaw when we first bought a food processor. Homemade coleslaw really tastes so much better than the insipid and soggy vegetables swamped in mayo that you often get in stores. If you have a food processor it really is so easy and quick to make coleslaw and you can vary the flavor any way you like really. Some of my favorite versions include thinnly sliced kohl rabi instead of cabbage, using lots of carrots and adding a good dash of curry powder in the mayo or how about chopped jalapeno peppers, fresh cilantro and a squeeze lime for a spicy version. I often make a big batch to take to a bbq or picnic and I have never had to take any home with me afterwards. You can use a vegan mayo for this recipe if you require it to be dairy or egg free and as not much mayo is needed for this recipe it makes little different to the texture or flavor of this coleslaw.

Parsnip and Apple Slaw (Makes a large bowl)

Can be vegan, vegetarian, gluten free and dairy free

Ingredients

1/2 Head of white cabbage (around 500g)

2 Large carrots (around 250g)

1 Parsnip (around 120g)

1 Small eating apple (around 120g)

1/2 Small red onion (around 50g)

Mayonnaise- use vegan, dairy free or gluten free mayo as required (I used approximately 8 tbs)

1-2tbs Lemon juice

Black pepper to taste

Method

Wash, top and tail the peel the carrots, onion and parsnips. Core the apple, I like to keep the peel on but remove it if you prefer.

Thinly slice the cabbage in the food processor, then grate the carrots, parsnip and red onion. Remove any large pieces that may have slipped through the food processor.

Mix the shredded vegetables together in a large bowl. Once well mixed add the mayonnaise slowly until the coleslaw is of the right consitency. I prefer only a small amount of mayo to wet the mixture as too much can weaken the taste of the vegetables and fruit. Add a squeeze of lemon juice and season with black pepper and salt to taste.

Store in a sealed container in the refridgerator for upto 2 days and stir before serving in case the mayo has split.

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About Me

I am dedicated to adapting recipes for the ones I love be they veggie, carnivores, gluten free, dairy free, vegan or just down right picky! If you have any comments or queries I would love to hear from you via email, veggie2t[at]gmail.com, or leave a message on Facebook.